Answer:
Sugar and carbon dioxide have different solubilities in water due to their different chemical properties and intermolecular forces.
Sugar (sucrose) is a polar molecule that can form hydrogen bonds with water molecules. This allows sugar to dissolve readily in water, as the water molecules surround the sugar molecules and form a solution. However, the solubility of sugar in water is limited, as the water molecules can only form a certain number of hydrogen bonds with the sugar molecules. This is why, for example, if you add too much sugar to a cup of water, the excess sugar will not dissolve and will settle at the bottom of the cup.
Carbon dioxide (CO2), on the other hand, is a nonpolar molecule that does not have a charge distribution that allows it to interact strongly with water molecules through hydrogen bonding. Instead, carbon dioxide dissolves in water through weak intermolecular forces, such as van der Waals forces, which arise from temporary dipoles that form as the molecules move and interact with each other. These weak interactions make carbon dioxide only moderately soluble in water, and the solubility decreases as the temperature increases or the pressure decreases.
In summary, the solubility of sugar and carbon dioxide in water depends on the chemical properties and intermolecular forces of the substances, with sugar being more soluble due to its polar nature and ability to form hydrogen bonds with water, and carbon dioxide being less soluble due to its nonpolar nature and weak intermolecular interactions with water.
Step-by-step explanation: